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12 small dried shiitake mushrooms
¼ piece fresh ginger
1 lb lamb – pre cut for stew
¼ tsp pepper
¼ tsp salt
1 tbsp peanut oil
2 tsp pre chopped garlic
1 tsp crushed red pepper
½ tsp five-spice powder
1 tsp sugar
2 tbsp Chinese black bean paste
1 cup beef stock
2 tsp soy sauce
2 tsp sherry
- Soak the shiitakes in a bowl of warm water for about 45 minutes, or until they expand.
- Using a spoon or knife, remove the skin from the piece of ginger and then dice it into tiny pieces and set them aside.
- If you cannot find pre cut lamb for stew, use either lamb shoulder or leg of lamb and remove as much fat as possible. Then cut it into small pieces about ¾ inch squares and sprinkle the pieces with the salt and pepper.
- Next, in a non stick pan heat the peanut oil on high.
- When the oil is hot add the lamb and cook it until it browns on all sides, about 10 minutes.
- While the lamb browns, check on the mushrooms. If they have expanded, drain out the water and squeeze the mushrooms to get the excess water out. Then place them on a paper towel and pat them dry.
- Once the mushrooms are dry cut off all the stems and discard. Then cut the caps into rough pieces about ¼ inch wide and set them aside.
- Continue cooking the lamb. Once it is brown on all sides, transfer it into a clay pot. Then to the lamb add the chopped garlic, ginger, crushed red pepper, five spice powder, sugar and black bean paste.
- Stir to mix everything together and then turn the heat to low. Once it gets hot let it cook for 3 minutes, stirring constantly.
- After it cooks for 3 minutes add the beef stock, soy sauce, sherry, and shiitake mushrooms. Stir to mix everything together thoroughly.
- Then cover it and let it cook for 3 hours on low, checking the water level every half hour. If the water becomes low, add ½ cup of hot water and let it continue to cook.
- After 3 hours it is ready to serve. Makes about 2 servings.
